Chicken Curry Recipe

ingredients:

     1 chicken (1 kg-1 ½ pounds), cut into 8 pieces
     50 ml water tamarind
     3 tbsp cumin oil
     1 onion, sliced ​​½ cm round
     4 cloves garlic, thinly sliced
     10 grains of cloves
     5 grains of cardamom
     3 cm cinnamon bark
     3 bay leaves Koja
     2 stalks lemongrass, crushed
     1 sheet of pandan leaves
     1 item deaf
     400 ml coconut milk are, from 1 coconut grated

Seasonings, puree:

     4 pieces of red chili
     4 items hazelnut
     3 cm ginger
     1 tsp toasted coriander
     ½ tsp white pepper grains
     ½ tsp cumin
     ½ tsp fennel

How to Make:

     Marinate chicken with tamarind water. Set aside.
     Heat oil and cumin, saute onion and garlic until fragrant. Reduce the heat, add the cloves, cardamom, cinnamon, curry leaves, lemon grass, pandan, deaf, and spices. Stir-fry until fragrant and cooked.
     Enter the chicken, stir until half cooked. Pour the coconut milk, and cook until chicken is cooked through and sauce has thickened, remove from heat. Serve.